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I did a couple racks of spare ribs this weekend with the mustard and it definitely helped the rub stick, and thus helped a nice crust form. Would the rub have stuck anyway on a rack of ribs? Probably so. Still, seeing as the mustard doesn't impart a flavor on the final product I just view it as...

I have to agree with Larry, it's all about the meat that comes off and at the end of the day, it should taste the same no matter which of the two it comes off of. Having said that, in my limited experience I couldn't imagine an easier cooker to maintain heat on and still fit enough meat to...